| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Soups |
10 |
Servings |
INGREDIENTS
| 4 |
|
To 5 medium beets |
| 3 1/2 |
c |
Buttermilk |
| 3 |
c |
Plain yogurt |
| 1 |
ts |
Grated lime peel |
| 1/4 |
c |
Strained fresh lime juice |
| 1/3 |
c |
Finely chopped fresh dill |
| 2 |
tb |
Finely chopped fresh parsley |
| 1/3 |
c |
Finely chopped green onions |
| 1 |
ts |
Minced fresh garlic |
| 1/4 |
ts |
Freshly ground pepper |
|
|
Salt |
| 1/2 |
c |
Buttermilk |
| 10 |
|
Sprigs fresh dill |
INSTRUCTIONS
GARNISH
Scrub beets but do not peel or trim roots; place in saucepan, and
cover with boiling salted water. Cook, covered, for 40 to 50 minutes
or until beets are tender and skins slip off easily. Drain,
reserving 1 cup cooking liquid; cool and peel. Chop 2 of the beets,
cover and chill.
Puree remaining beets with reserved cooking liquid. Blend in
remaining soup ingredients, adding salt to taste. Chill for up to 1
day. Taste and adjust seasoning before serving.
To serve, combine chopped beets and chilled soup and ladle into
goblets or shallow bowls. Swirl in a spoonful of buttermilk and
float a sprig of dill along side of each bowl. Makes 10 servings.
Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Canadian
Living Entertaining Cookbook Special
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 28, 1999
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